Cucumber & Tomato Salad
Ingredients
Dressing
- 90g olive oil
- 20g fresh lemon juice
- 50g sherry vinegar
- 20g Dijon mustard
- 1 shallot
Salad
- 3 OriginO large Tomatoes on Vine (TOV), seeded and coarsely chopped
- 1 OriginO Yellow TOV seeded and coarsely chopped
- ½ OriginO Long English Cucumber, sliced
- 1 shallot, cut into ne jullienne
- 25g chopped pecans or walnut
- 20g chopped dried cranberries
- 15 leaves of Italian parsley
- 100g double cream brie cut into six equal pieces
Procedures
- Combine dressing ingredients short of olive oil in blender and blend until smooth and slowly Stream in oil
- Combine all salad ingredients in a bowl and toss with dressing until evenly distributed.
- Season to taste.
- Arrange on plate and serve with brie cheese which has been allowed to temper at room temperature for one hour
Executive Chef: Tobias MacDonald